In a medium bowl, whisk together milk, oil, egg and vanilla extract. Add flour mixture and hand stir until just blended. Gently fold in 3/4 cup of chocolate chips raspberries.

Distribute the batter evenly among prepared muffin cups. Sprinkle the remaining 1/4 cup chocolate chips on top and bake 18- 20 minutes or until a toothpick inserted in the middle comes out clean. Cool in muffin pan for five minutes then transfer to wire rack to cool completely.